Katie Lee's Summer Pesto Pasta

• servings: 8 servings
• total time: 40 minutes

Ingredients

1 lb. spaghetti

2 ears corn, shucked

1 medium yellow squash, cut into 1/2"-thick slices

1 medium zucchini, cut into 1/2"-thick slices

1 small bell pepper, seeded and cut into sixths

4 green onions, trimmed

2 tbsp. olive oil

1 lemon

1/2 c. store-bought refrigerated pesto

1 pt. grape tomatoes, halved

1/4 c. packed fresh parsley, chopped

Directions

Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.

In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.

Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.

Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.